In the spirit of being quick and easy this pasta couldn't be simpler. Sauté a little leek then add the mushrooms, a good measure of fresh thyme and crumble in some soft Chèvre to help form a sauce. Then simply toss the pasta through and viola it's ready!

Fettucine with Mixed Mushrooms and Chèvre

[Serves 2]

fresh/dried Fettucine

1 medium leek, cut into quarters and diced

2/3 sprigs of fresh thyme

freshly ground salt and pepper

assorted Mushrooms - I won't give an actual weight as it's really up to your personal preference and the type of mushrooms you use.

Place a little olive oil and a knob of butter into a pan over a medium heat. When butter has melted add the leek and sauté until softened but not coloured.

With the mushroom combination I used I added the Portobello first, followed by the King Oyster and then the Oyster, leaving the Enoki to the very end when I tossed in the pasta. You want the mushrooms to get a little colour but not break down or release too much moisture as this would make it stew rather than sauté - you need to keep an eye on the maintainingan adequate amount of heat. Add the thyme leaves along with salt and a good grinding of black pepper and keep tossing the mixture to get an even colouring.

Add the cooked but not totally drained pasta to the pan along with a couple of slices of crumbled Chèvre - the heat of the pan and the pasta should cause the Chèvre to melt and form a "sauce".

Serve this in your bowls along with a little extra Chèvre, a drizzle of extra virgin olive oil and a sprig of thyme.

Full of flavour and with a variety of textures, it's a perfect choice for any time of year not just lent!